Homemade Lemon Ice Cream
Homemade Lemon Ice Cream
Ingredients
- 1 can sweetened condensed milk, 14 ounce
- 2 lemons, juiced and zested
- 2 cups heavy cream, cold
Instructions
- 1
In a 9-inch pan, stir together the sweetened condensed milk, lemon juice, and lemon zest. Whisk thoroughly until the mixture is smooth and pale yellow.
⏱️ 5 min
- 2
In a medium mixing bowl, whip the cold heavy cream with a whisk or electric mixer until light and fluffy, forming soft peaks.
⏱️ 5 min
- 3
Gently fold the whipped cream into the lemon mixture using a spatula until fully combined and uniformly pale yellow.
⏱️ 5 min
- 4
Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm enough to scoop.
⏱️ 240 min
- 5
For a fun summer presentation, serve the ice cream scooped into hollowed-out lemon halves, garnished with a mint leaf if desired.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Lemon Ice Cream
- 1 can sweetened condensed milk, 14 ounce
- 2 lemons, juiced and zested
- 2 cups heavy cream, cold
Instructions
- 1
In a 9-inch pan, stir together the sweetened condensed milk, lemon juice, and lemon zest. Whisk thoroughly until the mixture is smooth and pale yellow.
⏱️ 5 min - 2
In a medium mixing bowl, whip the cold heavy cream with a whisk or electric mixer until light and fluffy, forming soft peaks.
⏱️ 5 min - 3
Gently fold the whipped cream into the lemon mixture using a spatula until fully combined and uniformly pale yellow.
⏱️ 5 min - 4
Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm enough to scoop.
⏱️ 240 min - 5
For a fun summer presentation, serve the ice cream scooped into hollowed-out lemon halves, garnished with a mint leaf if desired.